Extra virgin coconut oil is a stable, healthy saturated fat that is naturally free from trans-fatty acids. It contains medium-chain fatty acids, especially lauric acid. Dr.Mary Enig a Ph.D. nutritionist/biochemist and one of the world’s leading authorities on fats and oils states "Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid." What is Lauric acid? The difference between coconut oil and other medium chain triglyceride oils is coconut oil contains a particular fatty acid called laurate (lauric acid), while commercial medium chain triglyceride oil preparations don’t. Lauric acid is a medium chain fatty acid which is found abundant* in coconut oil. Of which lauric acid is one unique composition of human breast milk. Human breast milk fat includes the fatty acids, lauric acid and capric acid. Lauric acid in breast milk plays a vital role to immune-compromised individuals, protect a baby's intestines from bacterial, protozoal, viral, and fungal infections. A study in the American Journal of Clinical Nutrition published in 1998 reveals that lactating mothers who eat coconut oil and coconut products, increased lauric acid and capric acid levels in their breast milk significantly. Generally lactating women milk fat will have 3% lauric acid and 1% capric acid if their diet does not contain lauric acid. But if a lactating woman eat foods rich in lauric acid, the amount of lauric acid in her breast milk increases substantially to levels three times the original level and nearly double the amount of capric acid. Our Premium Quality Virgin Coconut Oil is cold-processed to extract 100% pure natural coconut oil. No any heat (only 1-5 c degree) during the extraction process to prevent the loss of inherent Vitamin E, nutrients, and its super antioxidants. The process is non hydrogenated, unrefined, unbleached, non deodorized. It is produced by only using very fresh coconut meat, organically grown coconuts will be shredded and cold-processed (only 1-5 c degree) to release coconut milk, then fermented for a great taste and aroma. The same methods as farmers have used for centuries. Our extra virgin coconut oil is absolutely pure and clear like pure water, while preserving natural coconut taste and aroma and high contents of Lauric acid as much as 51-55%. Virgin coconut oil and antioxidants Virgin coconut oil is a potent antioxidant. Virgin coocnut oil is very rich in natural vitamin E because the coconut fresh meat is produced through cold process. Vitamin E was not lost in the heat. Vitamin E in virgin coconut oil is in tocotrienols form which is very much more potent in their anti-oxidation and anti-cancer effects than tocopherols form. Tocopherols is another form of vitamin E family and tocopherols are widely used in many cosmetics skin care. | 
